Effect of processing methods on spinach: Proximate composition in fatty acids and soluble protein | Zendy

Murcia M Antonia | Zendy; Vera Ana | Zendy; GarciaCarmona Francisco | Zendy

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Effect of processing methods on spinach: Proximate composition in fatty acids and soluble protein

Author(s) -

Murcia M Antonia,

Vera Ana,

GarciaCarmona Francisco

Publication year - 1992

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740590408

Subject(s) - food science , chemistry , proximate , spinach , composition (language) , stearic acid , oleic acid , linolenic acid , palmitic acid , linoleic acid , polyunsaturated fatty acid , fatty acid , biochemistry , organic chemistry , philosophy , linguistics

The proximate composition and fatty acid content of spinach were determined in two processing stages. Crude protein and ash content were 2.89% and 1.96%, respectively. The total lipid content was 0‐61%. The predominant fatty acids were palmitic (16:0), hexadecadienoic (16:2), hexadecenoic (16:1), stearic and hexadecatrienoic (18:0 and 16:3), oleic (18:1), linoleic (18:2) and linolenic (18:3). Little loss was observed as a result of processing. Soluble protein content showed losses of up to 87% during processing.

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